🌱 Starting Fresh: Simple Ways to Reset Your Mind 🌱

Life can feel overwhelming at times, but small actions can make a big difference. As we step into a brand-new year, here are gentle reminders to help (myself at least) reset when emotions run high:

• Stressed? Pause and breathe deeply.
• Anxious? Take a slow, mindful walk.
• Sad? Acknowledge your feelings, then move your body with gentle exercise.
• Angry or frustrated? Step into open, wider spaces to regain perspective.
• Unmotivated? Power focus — refocus on what truly sparks your interest.

🌸 Sometimes the simplest shifts bring the greatest calm and help move forward with clarity 🌸

✨Wishing all a peaceful, purposeful, and joy-filled start to the year✨

Algerian Beef Couscous

Couscous is one of the staple foods of the Maghreb countries, just like rice for the Asian. I must confessed that couscous is still my top favourite Algerian dish! The soft, light and fluffy texture of couscous served with good sauce makes the whole dish so scrumptious. The first time I tried chicken couscous was in Taghit, one of the Sahara desert in Algeria. The taste was so authentic and I still remember it until today. However, I was lucky enough too to have the chance to try out delicious home cooked couscous over my three years stay in Algiers. I still remember the taste of the couscous prepared by my neighbour and also my friend's mother. Each of their recipes has different unique flavors of their own, yet they are equally so delicious.

White sauce beef couscous prepared by my Algerian friend's mother

I was told that the Algerian family would normally cook couscous every Friday. It has been their tradition. The traditional restaurants in Algiers do serve couscous too, but I still prefer the home cooked ones. I had the chance to taste couscous both served with white sauce and red sauce, and also couscous with raisins served with milk during Ramadhan.

Yummy meal at a traditional Algerian restaurant! Chicken couscous along with bourek, chorba, hmiss and matlou, and plenty of free baguette

Last night, I found zucchini available in one of the markets here and decided to prepare beef couscous for dinner.

Ingredients:
500g beef, cut into big equal size around 2" or 3"
1 yellow onion, chopped
3 cloves garlic, chopped
1 cup chickpeas*
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon tumeric
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon tomato paste
1 carrot, cut into 2" length
1 zucchini, cut into 2" length
Salt and black pepper
Olive oil
1 liter beef broth
Some chopped parsley for garnishing (optional)
1 cup instant couscous

Preparation:
For the meat sauce:
* Soaked the chickpeas overnight, then wash and drain
1. Season beef on both sides with salt and freshly ground black pepper. In a skillet, slightly brown the beef on each side, then remove them to a plate.
2. In a deep sauce pan, add olive oil and saute garlic and onions until translucent.
3. Then, add the beef, spices and tomato paste into the pan and mix.
4. Add the beef broth to cover, put in the chickpeas and bring the sauce to simmer for about 30 minutes.
5. Then, add the carrots and simmer for another 30 minutes.
6. Add the zucchini and simmer for about 30 minutes or until the vegetables are tender.
7. Adjust the seasoning with salt and pepper if preferred.

For couscous:
1. Cook the couscous as per package instruction.
2. Once cooked, fluff the couscous with a fork.
3. Serve hot, with the sauce preparared.

Cooked couscous, ready to be served

I used pre-cooked couscous since is available in the supermarkets here. I learnt that the Algerians cook their couscous by steaming it for two or three times using a couscoussiere, but the pre-cooked couscous I bought from the supermarkets instructed to cook the couscous in boiling water. Two very different methods, and I would say, the texture and taste of the couscous I ate in Algeria is very different the packaged ones. Anyhow, I enjoyed the meal so much, heartwarming homecooked meal ~ delicious!

Meal of the evening ~ beef couscous

Spaghetti alle Vongole (Spaghetti with Clams)

Today I suddenly had an abundance of fresh clams, thanks to a kind gentleman who brought them all the way from Nenasi, a fishing village in Pahang. I’ve never been there before, but now I’m definitely curious… maybe one day I’ll plan a trip!

But first - what to do with all these clams?

The usual Chinese-style ginger and garlic clams came to mind… but honestly, seafood Chinese cooking is not my strength (still learning!). So instead of stressing myself out, I went with something I’m more comfortable with ~ simple "Western-style" dishes.

I split the clams into two batches: one for clams oreganata, and the other for a classic spaghetti alle vongole (spaghetti with clams). And today, I’m sharing this easy, no-fuss pasta that turned out so good.

Light, garlicky, slightly spicy, with a splash of white wine, it’s one of those dishes that feels a bit fancy but is actually very simple to make.

Spaghetti with clams, more clams in the pan

Ingredients:

Spaghetti

1 bowl of clams, soaked in salt water an hour prior and clean the shell

2 cloves of garlic, chopped
1/2 medium onion (optional), chopped

1 medium tomato (optional), seeds removed and chopped

A handful     of parsley, chopped

1/2 cup white wine

1 dried chilli, chopped

Salt and freshly ground black pepper, to taste

Olive oil

Preparation:

1. Cook the spaghetti according to package instructions until al dente.
2. While that’s cooking, heat a pan and add some olive oil.
3. Add onions and garlic, saute for 1 to 2 minutes until fragrant.
4. Toss in the tomato and dried chilli, stir well.
5. Keep stirring until the garlic starts to lightly brown.
6. Add in the clams and pour in the white wine. Give everything a quick mix.
7. Turn the heat up high, cover with a lid, and let it cook for about 5 minutes. The clams will open and release their natural juices.
8. Once the clams have opened, remove the lid, give it a quick stir, and turn off the heat.
9. Drain the cooked spaghetti and add it into the pan together with the parsley.
10. Season with salt and black pepper, then toss everything together.
11. Serve immediately - best enjoyed hot!

What I love about this dish is how simple it is. Just a few ingredients - clams, garlic, olive oil, chilli, parsley, and a splash of white wine, and you get something so flavourful and comforting.

I added onions because I love that extra sweetness in my pasta. Totally optional, but highly recommended.

A quick, satisfying dinner made from mostly pantry ingredients… well, except for the clams. Those were the real stars of the show.

Tomato Basil Spaghetti

One of my all-time favourite fast food meals to whip up at home is tomato basil pasta. And yes, I do call it "fast" food. Why? Because from chopping ingredients to washing up, this whole dish comes together in under 30 minutes. That’s faster (and way more satisfying) than reaching for instant noodles!

Plus, there’s something extra rewarding about stepping into my little garden, snipping a few fresh basil leaves, and tossing them straight into the pan. If basil isn’t available, no worries, you’ll still get a delicious tomato garlic pasta. Simple, flexible, and perfect for those lazy lunch or dinner moments.

For this recipe, I used spaghetti, but feel free to swap it with penne or any pasta you have on hand.

Viola! Here goes my quick and delicious express meal!

Ingredients: (1 serving)

Spaghetti (enough for one portion)

1 large tomato, chopped

½ onion, chopped

2 cloves garlic, chopped

1 tbsp tomato paste

1 tbsp fresh basil, chopped

1 tbsp olive oil

A few drops of balsamic vinegar

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese (optional)

Method

1. Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
2. While the pasta cooks, heat olive oil in a saucepan. Add the onions and garlic, and saute for a few minutes until the onions turn soft and translucent.
3. Stir in the chopped tomatoes and tomato paste. Cook over medium heat for about 5 minutes, stirring occasionally so nothing sticks or burns. Season with salt, black pepper, and a few drops of balsamic vinegar.
4. Lower the heat and let the sauce gently simmer while the pasta finishes cooking.
5. Add the fresh basil and give the sauce a quick stir.
6. Drain the pasta and toss it straight into the sauce.
7. Serve hot, topped with grated Parmesan cheese if you like.

Little Tips:

• I like to remove the tomato skin and seeds for a smoother sauce. An easy trick? Use a sharp paring knife, make a shallow X-shaped cut on either the top or bottom skin, be careful not to slice deep into the flesh, then drop the tomato into boiling water briefly, and then transfer it to cold water, the skin will peel off effortlessly.
• If your sauce gets too thick while simmering, just add a splash of the pasta cooking water. It loosens the sauce and adds extra flavour too!

Simple ingredients, minimal effort, and big comfort in a bowl... this is my kind of fast food :)

Nasi Goreng Kampung Simple

Fried rice is best cooked using overnight leftover rice from the fridge. Normally I do not use freshly cooked rice to make fried rice because it will end up clumped into pieces and taste mushy.

Last night, I had some leftover rice, and kangkung in the fridge. So, I decided to make simple kampung style fried rice for dinner. The recipe is so easy that I only make use of the available ingredients in my kitchen.

Simple kampung style fried rice

Ingredients:
2 tbsp light soy sauce
2 tbsp sweet soy sauce
2 tbsp oyster sauce
2 1/2 cup leftover rice
Small bunch of kangkung (chinese water spinach) about 50-60g
30g fried anchovies
2 tbsp chili paste (*I already made the chili paste earlier, see below for the chili paste I use)
Salt
Sugar

Vegetable oil

Preparation:
1. In a bowl, mix together light soy sauce, sweet soy sauce, oyster sauce, salt and sugar (to taste).
2. Heat vegetable oil in a wok and slowly stir-fry the chili paste in low to medium heat, until the chili paste is fragrant.
3. Add the sauce mixture into the wok and quick stir for a few seconds.
4. Then add in the rice, and continue stirring for a few minutes in high heat until the rice is all well-coated.
5. Add kangkung and fried anchovies. Fry until the kangkung is cooked.
6. Serve immediately.

Chili paste preparation:
12 dried chillies, soaked
5 shallots – peeled
1 clove garlic, peeled
1 tbsp dried shrimp, soaked
1-2 tsp belacan (shrimp paste), toasted

1. Put all the ingredients into a blender.
2. Add some water (not too much) and blend them until become fine paste.
* If there are extra chili paste, it can be kept in the fridge for other uses.

Easy meal for dinner **clap clap** :))

Algerian Chtitha Djedj

Out of a sudden, I craved for Algerian food. I used to work in Algiers, the capital city of Algeria for three years. Living there for years means I got the chance to taste many new dishes which I never eaten before in Malaysia. In fact, I could hardly find any Malaysian food or Asian food in Algiers. The only Asian cuisine available there are Chinese and Indian cuisine, and they are very expensive! Many times, my friends and I would only go to the Chinese or Indian restaurants during special occasions. So, most of the time I had to eat like the locals. There are a few Algerian dishes that I particularly like and I even learn to cook them. One of them is chtitha djedj. This dish is actually Algerian stewed chicken with red sauce. Why red sauce? Simply because it has a bright orange-reddish color. This dish is slowly cooked to achieve the tenderness of the chicken and the flavorful combination of spices that bring out the perfect deliciousness. The texture of meat is so soft and tender, where the meat can actually fall off the bone easily. The dish is normally served with bread or baguette, but this time I serve it with rice and guess what, it goes well with rice!

This dish is very easy to cook. All I need is to get the right ingredients, and most important, the secret spice for this dish 'ras el-hanout'. This spice is a special spice from North Africa, and it has a combination of many different spices blended into one. Some regions may even have over hundreds combination of spices in it! I searched over many places for packaged ras el-hanout in KL, but I cannot find it. So, I substitute it with Indian garam masala and some other spices available in my kitchen. Anyway, despite not having the secret spice in this recipe, the taste turned out to be what I want, I would say very Algerian taste! 

Food is like music, the key is the ingredients... ~ my quote for the day :)

Home cooked Algerian chtitha djedj

Ingredients:

2 pieces whole chicken thighs

1 cup chickpeas (soaked overnight)

3 cloves garlic chopped

1 onion chopped

1 tablespoon tomato puree

1/2 teaspoon ground cumin

1/2 teaspoon ground tumeric

1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon ground paprika

1 teaspoon garam masala (Original chtitha djedj uses ras el-hanout but I cannot find the spice here, so I substitute with garam masala and added some other spices above)

Salt

Black Pepper

Olive oil

About 500ml water (or chicken stock)

Preparation:

1. Clean the chicken thighs thoroughly. Season them with salt and pepper.

2. Rinse the chickpeas and dry them using a colander.

3. Heat olive oil in a pot. Add the chopped onions and garlic, cook them for few minutes or until the onions are translucent.

4. Put in the chicken thighs, and mix in all other ingredients (tomato puree, pinch of salt, cumin, tumeric, paprika, cinnamon and garam masala).

5. Cook for 5 minutes in medium heat, after that put in the water, enough to cover the chicken thighs.

6. Add in the chickpeas. Simmer in low heat for about 40 minutes or until the sauce has reduced to thicken.

7. Garnish with chopped parsley (optional), and serve hot.

So that is my dinner. Good food for a great weekend! Bon appétit!

Aquaponic Lobster Breeding Project Kickstarted!

Last weekend, I attended a half-day training session on aquaponic lobster breeding - and it was quite the adventure! At the end of the program, I brought home a startup kit: a complete CLAW system and 30 freshwater lobsters to kick off my journey. The batch was evenly split between 15 males and 15 females.

The lobsters

Unfortunately, not all of them made it home. Six lobsters died during the journey, and some even lost their claws. I could hear cracking sounds from the container, which confirmed what Mr. Effendy, our trainer, had explained: lobsters naturally fight among themselves.

First batch of the non-survivors - All are female lobsters

I didn’t discard the dead ones, though. Since they are organic freshwater lobsters raised without chemicals, why waste them!

Fresh lobsters for supper!

Setting Up the CLAW System

During training, we learned how to assemble the system step by step. At home, I had to temporarily transfer the lobsters into smaller containers while I prepared the main tank. The initial setup looked a little rough, but it was necessary to get the water stabilized.

Initial set up for system

The filter pump and air pump had to run continuously to remove chlorine from the household tap water, which is harmful to lobsters. These creatures are extremely sensitive to their environment, and the ideal water pH should stay between 7.4 and 8.2. At first, the water looked muddy due to the hydro korrels, but after a day, it cleared up beautifully.

Temporary shelter for the surviving lobsters

Moving the Lobsters In

Once the system stabilized, I began transferring the lobsters into their new home. Sadly, five more didn’t survive overnight, and one adventurous lobster managed to escape its temporary shelter—only to be found lifeless near the doorstep.

Despite these losses, the remaining lobsters settled into the system. To complement the aquaponic setup, I also transplanted a few spinach plants. Now, I’m curious to see how they adapt and grow alongside the lobsters. Of course, I made sure to feed the lobsters too—they need their share of nourishment!

Arial view of my plants

My aquaponic system is now working and filled with life :)

Looking Ahead

Even though many lobsters didn’t survive the first night, I’m still thrilled to see the system up and running. Watching the balance between plants and lobsters unfold day by day fills me with excitement. This is just the beginning of my aquaponic journey, and hopefully the system evolves successfully!

My First Day with Aquaponic Lobster Breeding

Today marks the beginning of my discovery of aquaponic project at home 🌱🦞

I’m buzzing with excitement. The idea itself is fascinating - raising aquatic animals in an aquaculture system while recycling their waste to nourish plants in a hydroponic setup. It’s a beautiful cycle where nothing goes to waste, and everything supports each other.

Before this, I only knew about hydroponics. Aquaponics was a completely new discovery for me. In essence, it’s the marriage of aquaculture and hydroponics:

• Aquatic animals produce waste, which becomes nutrients for the plants.
• The plants act as natural filters, purifying the water so the animals can thrive.
• The system runs continuously, saving water and eliminating the need for fertilizers or pesticides.

It’s sustainable, efficient, and organic—a little ecosystem right at home.

How I Discovered Aquaponic Lobsters

My curiosity was first sparked when I saw a television advertisement for the government’s National Blue Ocean Strategy (NBOS) Day, held on 23–24 May 2015 at the Kuala Lumpur Convention Centre. The idea of breeding freshwater lobsters at home instantly caught my attention. I couldn’t stop wondering how such a system could also benefit my plants.

At the exhibition, I met Mr. Effendy Halily, the man behind this innovative concept. He started his aquaponic lobster project back in 2011 and has already won two innovation awards for it. His system, called Container Lobster at Work (CLAW), is brilliantly simple—using ordinary storage boxes instead of expensive equipment. Cost-effective, practical, and inspiring!

Taking the Leap

After learning more from Mr. Effendy, I decided to attend his training in Alor Gajah. By the end of it, I had purchased a starter kit and was ready to dive into this new adventure.

What excites me most is the dual benefit: I can breed lobsters at home while also growing vegetables in the same system. And yes, I’m already imagining the day when I can cook my very own home-bred lobsters for dinner!

This is the simple aquaponic setup for breeding lobsters

Looking Forward

This is my very first aquaponic project, and I know there’s still so much to learn - about maintaining the system, caring for the lobsters, and nurturing the plants. But that’s the beauty of it: every day will bring new lessons and discoveries.

For now, I’m simply thrilled to have taken the first step. Here’s to growing, learning, and enjoying the journey - one lobster and one spinach leaf at a time. 🌿🦞✨

Orange and Carrot Juice

Today, I am feeling much better without sore throat. Well, at least I can sing my voice out without feeling pain in my throat, but still I am not fully recovered from the cold. With little appetite and lunch dilemma (cannot decide what to eat), I continue to fuel up with fruit juice. I have carrots and oranges left in my kitchen, so I made this wonderful bright color juice. Lunch dilemma - resolved!

Delicious, colorful orange and carrot juice

You are my sunshine, my only sunshine... Oh~ I just feel so happy looking at the bright orange color!!

Look at the color of the juice itself, already so vibrant that it boosted my energy even before I take a sip. Here's what I used for orange and carrot juice:-

1 large carrot
2 oranges
150ml water

1. First, peel the skin of the oranges and carrot.
2. Cut the carrot into chunks and the oranges into pieces.
3. Put all into blender, add water and blend.
4. Strain the pulp with a strainer.
5. Pour the juice into a glass and enjoy!

No sugar is added because the juice is already sweet from carrot and oranges. This juice is definitely full of vitamin A and C, which should help me fight my cold! Yum yum and say bye-bye... to medicines!

Pineapple and Orange Juice

My power juice of the day - pineapple orange with ginger

One glass of juice a day keeps the cold away! - quote of the day from me :)

Down with cold and sore throat again today since I recovered from it last week. So, it is time to fuel up with juice which is made freshly on the spot with available ingredients in my kitchen. Today I have pineapple and oranges. I use a blender to make the juice because I do not have a juicer. Anyway, it is so easy to make using a blender.

My ingredients for pineapple orange juice with ginger:-

1/2 small pineapple

2 oranges

1/2" ginger

100ml water

1. Clean the fruits and remove the skin

2. Chop the fruits into chunks

3. Put everything in a blender, add water and blend.

4. Strain the juice using a strainer

5. Pour the juice into a glass and enjoy!

Yum yum! Sweet plus a little zingy taste from the ginger. What's better than pure fresh fruit juice? No sugar added because I prefer the natural sweetness from the fruits. This refreshing juice definitely give me a real shot of vitamin C to boost my immune system. Plus the additional goodness from pineapple and ginger. Ginger is renowned as an immunity booster, which helps to fight bugs with its high level of zinc. Meanwhile pineapple contains Bromelain, a kind of enzyme that aids digestion. I believe they contains plenty more vital vitamins and minerals which are good to our body. Also, I love the bright color of the juice which brightens my mood. Two thumbs-up :)

A Lucky Little Visitor

Yellow ladybug spotted on the spinach plant in my little balcony garden

Some days, joy shows up in the smallest, most unexpected ways 🌿This Wednesday, it arrived in the form of a tiny yellow ladybug resting on my spinach plant.

I couldn’t help but smile. Living on the 24th floor, I don’t expect nature to knock on my balcony door often - yet here it was, reminding me that surprises can find us anywhere. My first instinct was to capture the moment with a photo, but the real gift was the feeling it sparked: delight, nostalgia, and a quiet reminder to slow down and notice.

The last time I saw a ladybug was a year ago in Avignon, a classic red one. Back then, it felt like a sweet encounter. This time, it felt like a message. Ladybugs have always made me happy - maybe it’s their vibrant colors, maybe it’s the childhood memories they carry - but they remind me that joy doesn’t need to be grand. It can be as simple as a tiny insect landing on your balcony garden.

I like to think of these little visitors as nature’s way of saying: keep looking for the small wonders. They’re not just adorable, they’re also natural protectors - pest controllers in disguise. But more than that, they’re proof that even in the middle of our busy, high-rise lives, beauty finds a way to reach us.

So, here’s my encouragement for you today: notice the little things. Celebrate the unexpected. Let small joys remind you that happiness doesn’t always need a big stage - it often hides in the everyday. 🐞💛

Paragliding in Chamonix~

Last month, I was in Chamonix… and guess what was the very first thing on my mind? Paragliding!

I mean, when you’re surrounded by mountains like that, how can you not want to fly, right? Of course, as a first-timer, I didn’t go solo. I went for a tandem flight. asically, I had a pilot behind me handling everything, while I just sat back, relaxed, snapped photos with my little red Lumix camera, and soaked in the view.

Walking to our take-off point - Planpraz, with Mont Blanc right behind us. Just standing there already felt surreal. I made my booking the day before with Fly-Chamonix, and honestly, their reply was so fast. The next thing I knew, I was up early at 8am, ready for my first adventure in Chamonix. I met my pilot, Sean, super professional and made me feel completely at ease. We took the cable car up and then did a short uphill walk to the take-off spot. Not too tiring, and the view along the way? Totally worth it.

When we reached the top, there were already quite a number of people getting ready to fly! The energy was exciting, everyone gearing up, wings opening, the wind just right.

And the weather… perfect. Bright, sunny, clear skies. I felt really blessed that day.

Once we took off, everything just felt calm and beautiful. Sean, my pilot controlling the wing, and my only job was to enjoy the moment (and smile for the camera :D).

View of Chamonix town from the top, looking down at the town and the mountains... amazing isn't it? One of those moments you just pause and think, “Wow, this is real!”

The whole flying experience was totally amazing - smooth, peaceful, and honestly… a little addictive. Now I’m already thinking - maybe I should try this again in my next travel destination?

Mini Chocolate Cup Cakes

I think I’m officially in a cupcake mood lately… once you start, it’s hard to stop.

Today’s bake? Chocolate cupcakes - the mini version. Small, cute, and very easy to pop into your mouth one after another (dangerous, I know).

I found this recipe while casually scrolling online and decided to give it a try. Didn’t make a huge batch, just enough to satisfy the craving. In total, I got 18 mini cupcakes, plus a little extra batter that turned into 9 medium-sized ones. Perfect mix!

Here are the ingredients that I used:

170 g self-raising flour
110 g butter
100 g sugar
50 g cocoa powder
2 eggs
240 ml boiling water
2 tsp vanilla essence

Method:

1. Stir the boiling water and cocoa powder until smooth. Let it cool to room temperature.
2. Pre-heat oven to 190 degree for 15 minutes.
3. In a mixing bowl, beat the eggs and sugar until light and fluffy.
4. Then, add egg one at a time, beating until smooth.
5. Add in vanilla essence.
6. Add in flour and mix well.
7. Then, add in the cooled cocoa powder mixture, stir until smooth.
8. Line the paper cups on the mini cupcakes tray.
9. Fill in each cup with the batter to about 3/4 full.
10. Bake at 190 degree for about 20 minutes (for the mini-sized cupcakes and 25 minutes for the medium-sized cupcakes).
11. Remove and cool on a wire rack.
12.  if you like. Here, I used the simple butter icing which is very easy to make.

You can stop here and enjoy them as they are - soft, chocolatey, and already so good. But if you’re feeling a little extra, go ahead and add some icing. Wait until they are completely cool before decorating them with the icing.

Ingredients for the icing:
120 g butter
120 g icing sugar
1 tsp vanilla essence

How to make:

1. Beat the butter until smooth and creamy with a hand mixer.
2. Then add in the icing sugar and beat until light and fluffy.
3. Add in vanilla essence and beat well.
4. Mix until it is smooth.

I frosted some of the cupcakes and left some plain, because sometimes you just want that simple, classic chocolate taste.

  

Mini size, big satisfaction. These little cupcakes are fun to make, even more fun to eat… and honestly, they disappear way too quickly.

Butter Cup Cakes

Yesterday, I had a little baking experiment in the kitchen… and it turned out to be a really fun one.

I took my usual butter cake recipe and gave it a small twist... turned it into cupcakes! Same ingredients, same simple steps, just a different shape, and somehow it feels a bit more exciting (and easier to snack on too).

Instead of pouring the batter into a cake tin, I lined some paper cups in a muffin tray and filled them up. That’s it - my kind of butter cupcakes.

 Ingredients:
 250 gm self-raising flour
 250 gm unsalted butter
 250 gm castor sugar
 4 large eggs
 2 tsp vanilla essence
 4 tbsp milk

Method:
1. Pre-heat oven to 170 degree.
2. Cream butter and sugar until light and fluffy.
3. Then add in the eggs one at a time, mix well.
4. Add in vanilla essence.
5. Fold in flour, alternate with milk, and finish with the remaining flour.
6. Line the paper cups on the tray, and fill in the paper cup until 3/4 full.
7. Bake in the oven at 170 degree for about 25 minutes. You can test if the cup cakes are ready by poking in a skewer (I use tooth pick here :P) into the cake and make sure it comes out clean.

Once done, let them cool on a rack… and try your best to wait before eating (not easy, I know).

Soft, buttery, and lightly golden on top. These cupcakes are perfect with a warm cup of coffee. Simple recipe, but always a comforting treat.

Waterfall Abseiling & White water Rafting @ Gopeng 31-10-10

Last weekend, I escaped to Gopeng for a little outdoor adventure… and honestly, it couldn’t have come at a better time. It was just two days after my final exam, so yes, this was my official “freedom celebration” trip! 😄

The plan actually started about a month ago when my ex-colleague asked if I wanted to join. I didn’t even think twice. I just said YES. To be honest, I had no idea what waterfall abseiling was, and I had zero experience in white water rafting. But I had a feeling it was going to be fun… and wow, it really was. Totally worth the RM190, no regrets at all.

We started the day early, like really early. Left Shah Alam at 6.30am, made a quick stop at an R&R for breakfast, and by around 9am we reached the Gopeng toll to meet the rest of the group. Once everyone arrived, we headed over to Murni Camp, met our guides, and got ready for the real adventure.

So, the journey began at Gopeng toll exit

Heading to Murni Camp

From there, we hopped onto what we jokingly called our “limousine” (basically a transport truck) 

Getting ready to be transported to the abseiling point

And that’s when things got real - Here's the waterfall that we do our abseiling!

Owh... caught me in action! I had a moment of “what did I sign up for?” But once you start, there’s no turning back. Step by step, slowly making your way down the waterfall - it was thrilling, a little scary...

But ... so satisfying when I reached the bottom safely :D

Hungry.. hungry...O~  After that? Food time. And trust me, everything tastes extra good when you’ve just done something adventurous.

Next up - rafting. But before we jumped into the river, there were plenty of briefings. Safety first, always. 

Briefing and briefing... How to wear the life jacket properly, how to handle the rapids, what to do (and what not to do). Lots of listening… but necessary!

Here my group ;) eh, suppose to have one guide only, the other guide at the left side just "tumpang" snap picture :p

Water confidence test... owh ~ My favourite part. I love this, surprisingly fun! Splashing around, getting comfortable in the water… I actually enjoyed this more than expected.

Another final briefing.. how and what to do at the rapids

And finally… rafting time. Ah...caught us in action!

We paddled, we laughed, we got splashed (a lot). Oh no..stucked and we had to shout "To the back all!!" like pros (or at least we tried to sound like pros lah)

Yeah~  There were calmer moments too... just floating along the river, relaxing and enjoying the surroundings. This is just for leisure, line body rafting.    

Ho ho... this is the fun part!

And everyone is happy :D

Posing for group picture~

The end of a great adventure!

But of course, the best parts were the rapids. That rush, the excitement, the teamwork, it was chaotic in the best way possible.

By the end of it, everyone was smiling, tired, and completely soaked. We wrapped up around 5.30pm, and even though we were exhausted, it was the good kind of tired.

Honestly, this is one of those experiences I’d say just go for it. Even if you’ve never tried it before. Especially if you’ve never tried it before.

Adventure, laughter, a little bit of fear, and a whole lot of fun… definitely not something to miss. Great people, amazing unforgettable experience!

Sausage Bun

I’ve always loved breads, buns, and puffs. Perfect for breakfast, snacks, or honestly… anytime. So yesterday, I finally decided to try making my own sausage buns at home. For a first attempt, I’d say it wasn’t too difficult. The only “workout” part? Kneading the dough by hand, definitely a bit tiring! But overall, it’s quite straightforward and doesn’t cost much to make.

Here’s what I used:

Ingredients:

330gm flour (I use all purpose flour since I do not have bread flour)

60gm castor sugar

10gm instant yeast (I use Mauri-pan instant yeast)

1 egg

1/ tsp salt

1 1/2 tbsp milk powder

40gm butter

120ml water

Filling:

Sausages

Methods:

1. Mix the instant yeast with water, and put aside.
2. Mix flour, sugar, milk powder, and salt.
3. Add water, egg and the yeast.
4. Mix well to form a dough. (It can be very messy and sticky at this stage)
5. Then add in butter into the dough and knead the dough until smooth and elastic.
6. Remove the dough and place it in a mixing bowl. Cover with cling wrap, set it aside to let it rise to double its size.
7. Cut the dough into small portions about 40g, and let it rest for another 15 mins.
8. Then roll the small dough to a long shape and roll around the sausage.
9. Arrange them on a greased baking tray and spaced apart.
10. Cover and let them rest for another 30-40mins until the buns rise to double the size.
11. Glaze the buns with egg wash and bake in pre-heated oven at 180 degrees until golden brown (about 20mins).

For my first try, I’m quite happy with how they turned out. The only thing is I didn’t let the dough proof long enough the second time, so the buns weren’t as light and fluffy as they could be. Lesson learned.

Also, I think I got a bit too excited with the egg wash… the buns came out extra shiny!

Still, seeing those freshly baked sausage buns come out of the oven was such a satisfying moment. Soft, warm, and homemade, definitely worth the effort!

These are the sausage buns I made.

Small portions of the dough, let them rest for 15 mins

Rolled dough over the sausages... setting aside to let them proof